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Subject: WANTEDS:Potato Cheese soup recipe
Newsgroup: rec.food.cooking

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From: Sarah Craig 
Date: 12 Apr 1996 22:34:32 GMT
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I am looking for a potatoe cheese soup recipe.  The soups I've eaten in 
the past also had celery and onions in them.  I would appreciate any 
ideas.

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From: kenwhite[at]slip.net (Ronda White)
Date: Sat, 13 Apr 1996 05:52:27 GMT
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This is not an exact science but this is the way I make potato cheese
soup:

5 Large Potatoes cut into chunks about 1"
1 medium size onion - chopped
1 can evaporated milk
1 large brick of Velveta, cut into 1/2" squares
Salt and Pepper to taste

Combine potatoes and onion in pot and cover with water.  
Bring to a boil.  Cook until potatoes are soft and fall apart.  Don't
drain.  Mash the potatoes.  Add evaporated milk and velveta.  Cook
until cheese is melted.  Add salt and pepper to taste.  Serve with
sourdough bread and chilled chardonay!

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From: Linda.Magee[at]salata.com (Linda Magee)
Date: 13 Apr 96 06:13:10 
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     Hi Sarah, here's my favorite recipe. 

     This is my rendition of a soup served at a chain of
     restaurants here in California called "Carrows". I LOVED their
     soup, so I decided to try my hand at making it myself...mine
     tastes better. :) The exact proportions aren't important;
     adjust the water and cheese once the soup's almost done. 
     never measure and haven't made it inedible yet. The cheese is
     what makes it. Some people frown at using the evaporated milk
     (too much fat they say), but that's kind of redundant...I mean,
     with all that cheese? ;D  I only splurge once and a while and
     make it for me.
 
     LINDA'S POTATO-CHEESE SOUP
     --------------------------
     2-3        large         POTATOES (I use White Rose potatoes--
                                not baking potatoes; the ones I use
                                have a creamy texture when cooked;
                                the skins are light colored and  
                                very thin. Leave the skins on the
                                potato chunks if you want)
     6           cups         WATER
     1            can         EVAPORATED MILK (I THINK it's a 14 oz
                                can--not the small one)
     2         strips         BACON, finely diced
     1          small         ONION, finely diced
     1            rib         CELERY, finely diced
     1-2 (5 oz)  jars      *  OLD ENGLISH CHEESE SPREAD (Kraft
                                Brand)  
     --------------------------------------------------------------
     * You'll find the Old English Cheese Spread (look for a small
     glass jar with a blue lid) next to the Kraft (brand) parmesan
     cheese (round, green canister). It's a sharp, soft cheese. NO
     it tastes nothing like Velveeta (can't stand the stuff).
     Depending on how much water is left after cooking the
     potatoes, I sometimes add the second jar, or just part of it.
     Taste the soup and add however much you like (to your taste).
 
     Take one (or two) of the potatoes and cut it into a medium
     dice. Place the cut-up potato and the water into a pan and
     cook until the potatoes are very soft. Once the potato is
     soft-cooked, mash it with a potato masher. Cut the other
     potato into bite-size pieces or thinly slice it and add it to
     the mashed potatoes in the water. You may want to add more
     water, depending on how much evaporated. Cook the
     second potato until it's tender, but not falling apart. 
 
     While the second potato is cooking, saute the bacon,
     onion and celery until they're transparent; set aside.
 
     Once the second potato is done, add the bacon/onion mixture
     and the milk. Heat the mixture until it's quite warm, then add
     one jar of the cheese. Stir, over low heat, until the cheese
     melts. Taste the soup; if it doesn't have enough cheese in it,
     add some or all of the second jar. Add a little more water if
     it needs it, taste. Keep doing that until it's as rich tasting
     as you like.
 
     If you like a really thick soup, you can either soft-cook and
     mash 2 potatoes and cut up another one (or two) for the
     chunks/slices, or thicken it with a LITTLE all-purpose flour
     once you've added the cheese...it's up to you. 
 
     I know the soup sounds simple...it is, but it's absolutely
     delicious. Before trying the recipe with the Kraft Old English
     cheese, every recipe curdled on me. I guarantee you this one
     won't curdle! 
 

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